Creole Shrimp and Cheese Grits (Printable)
Southern-inspired creamy cheese grits topped with spicy Creole-seasoned shrimp in a savory sauce.
# What You Need:
→ For the Cheese Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth or water
03 - 1 cup sharp cheddar cheese, shredded
04 - 2 tablespoons unsalted butter
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon freshly ground black pepper
→ For the Creole Shrimp
07 - 1 pound large shrimp, peeled and deveined
08 - 1 tablespoon olive oil
09 - 1 tablespoon unsalted butter
10 - 1 small yellow onion, finely diced
11 - 1 green bell pepper, finely diced
12 - 2 celery stalks, finely diced
13 - 3 garlic cloves, minced
14 - 1 can (14.5 ounces) diced tomatoes, drained
15 - 1 tablespoon Creole seasoning
16 - 1/2 teaspoon smoked paprika
17 - 1/4 teaspoon cayenne pepper
18 - 1/2 teaspoon kosher salt
19 - 1/4 teaspoon freshly ground black pepper
20 - 2 tablespoons fresh parsley, chopped
21 - 1 tablespoon fresh lemon juice
# How To Make It:
01 - Bring chicken broth to a boil in a medium saucepan. Gradually whisk in grits, reduce heat to low, cover, and simmer for 18–20 minutes, stirring occasionally, until thick and creamy.
02 - Remove saucepan from heat. Stir in cheddar cheese, butter, salt, and pepper until cheese melts completely and grits achieve smooth consistency. Cover and keep warm.
03 - Heat olive oil and butter in a large skillet over medium heat. Add diced onion, bell pepper, and celery. Sauté for 5 minutes until vegetables begin to soften.
04 - Add minced garlic and cook for 1 minute until fragrant. Stir in diced tomatoes, Creole seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Simmer for 5 minutes, stirring occasionally to combine flavors.
05 - Add shrimp to the skillet and cook for 2–3 minutes per side until pink and opaque throughout. Stir in fresh parsley and lemon juice, then remove from heat immediately.
06 - Divide warm cheese grits among serving bowls. Top generously with Creole shrimp and sauce. Garnish with additional parsley if desired.
# Expert Suggestions:
01 -
- The spicy shrimp sauce soaks into every bite of creamy grits creating layers of flavor that keep you coming back for another bite
- Stone-ground grits give you that authentic texture that instant versions can never quite replicate, making all the stirring worthwhile
02 -
- Stone-ground grits need the full cooking time to become tender, and rushing them will leave you with gritty, unpleasant texture
- Shrimp continue cooking after you remove them from heat, so pull them when theyre just barely opaque to avoid rubbery seafood
03 -
- Taste your grits before serving and add more salt if needed because underseasoned grits are a crime against Southern cooking
- Pat your shrimp dry before adding them to the pan so they sear instead of steam, giving you better texture and flavor